Since Jaden has tested free of Pineapple allergy now and we have successfully introduced them to his diet. Well a Pineapple Upside Down Cake couldn’t be that far behind could it? It was delicious and eaten faster than we could photograph it.
Ingredients:
- Can of Sliced and cored unsweetened pineapple in juice
- 3 Tbsp Nuttelex
- 3/4 cup packed brown sugar
- Handful of Maraschino / Glace Cherries (optional)
- 1 1/2 cups all-purpose gluten free flour (Orgran)
- 2 No Egg replacer Eggs (2 tsp / 4 Tbsp water) following directions
- 1/2 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1/3 cup Lard and Nuttelex combo ( 1/2 and 1/2)
- 1 cup sugar
- 2 tsp vanilla
- 1/4 tsp salt
Instructions:
- Preheat oven to 180C.
- Drain Pineapple and reserve the liquid.
- Melt Nuttelex in 8”-9” round pan by placing in the warming oven.
- Remove and stir in the packed brown sugar and the 1 Tbsp of the Pineapple juice.
- Arrange pineapple rings with cherries in the middle of the holes on the bottom of the Baking pan.
- Add water to remaining pineapple juice to make 2/3 cup.
- Combine GF flour, baking soda, tartar, and salt then set aside.
- Combine and Beat lard and nuttelex 30 seconds. Add sugar. Beat till well combined. Add No Egg and Vanilla. Beat for 1 minute.
- Add dry ingredients and the 2/3 cup pineapple juice alternatingly. When completely combined, spread in pan on top of pineapple/cherry.
- Bake for 40min.
- Cool 5 minutes run a plastic knife around the edge of the cake if it hasn’t pulled away from the sides of the pan then invert on a plate and serve while warm. Cut into 8 pieces.